Creamy Blanco (White) Taco Soup

Hearty and creamy, this chicken taco soup recipe is packed with delicious layers of flavor. 

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  
   
   
   
4. Add the cilantro and as much chicken broth as needed for a soup-like consistency. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
   
   
   
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 
   
   
   

Recipe without photos . . .

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  Add the cilantro and as much chicken broth as needed for a soup-like consistency. 
4. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 

Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024

The latest issue of KANSAS! (2024 / vol 80 / issue 2  ) has been released;  the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website. 

Scan of the magazine photo; photographer Brian Goodman

EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.” 

 

Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe! 

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar. 
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

Recipe without photos . . .

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

 

Kamila Dandu's Spicy Basil Pesto as featured in KANSAS! Magazine, Spring 2022

Kamila Dandue is an amazing gardener, cook and person!  Her gardening/cooking story appears in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). In the article Kamila sh shares gardening tips that have turned her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. She also provides recipes for this spicy version of basil pesto and Roasted Eggplant in Spicy Yogurt.

She has also mastered the art of photography. All of the eye-popping photos included in this post are courtesy of Kamila.

Kamila's Spicy Basil Pesto and loaves of her savory babka-style twisted bread that's filled with the pesto.

Kamila’s “Dandu culinary fusion” is evident is her unique version of spiced pesto. She uses it on pizza, bruschetta, pasta, as a marinade, and spread on grilled cheese sandwiches. It’s also an essential ingredient in her savory bakka-style twisted bread, a feast for the eyes as well as the palate. 

Spicy Basil Pesto 

Yield: About 1 cup

INGREDIENTS:

3 to 4 garlic cloves

1/4 cup pine nuts, toasted (almonds or walnuts may be substituted)

4 green chilies (less or more)

2 cups packed basil

Salt, black pepper to taste 

1/2 to 3/4 cup olive oil + extra for covering finished pesto

2 tablespoon lemon juice or to taste

1/4 to 1/2 cup Pecorino Romano or Parmegiano (Parmesan) cheese

INSTRUCTIONS: 

1.    Pulse garlic, toasted nuts and green chilies in food processor until coarsely chopped.

2.    Add basil, salt and black pepper

3.    Gradually add olive oil and lemon juice, process until fully incorporated and smooth. (Begin with lesser amounts and add more to achieve desired consistency.) 

4.    Add cheese and pulse lightly to incorporate. Check for seasonings.

5.    Place in a jar or covered container. Cover top of pesto with a layer of olive oil to protect from darkening. Keeps in refrigerator for several weeks.  

    Kamila has a flair for flavor and her food is always picture-perfect as illustrated here . . .

Chicken Enchiladas . . . healthier version

These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my portion. Enchiladas are also topped with enchilada sauce rather than cheese sauce.  

We served chicken enchiladas with Fideo, a Mexcian-style pasta.

Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
   
   
   

   
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings. 

Recipe without photos . . .Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings.

Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Slow Cooker White Chicken Chili . . . a creamy soup that will take the chill out of winter!

The aroma of this southwestern spiced, super creamy and cheesy soup greeted us when we arrived at my sister’s home recently. It’s rich, hearty and oh, so good! Add the ingredients to a slow cooker and with a minimum of work, you’ll have a soup that will take the chill out of winter. Marla Payne discovered this recipe at Spicy Southern Kitchen. 

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
   
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
   
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Recipe without photos . . .

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Cinco de Mayo Mexican Tortilla Stack

This is a rough interpretation of a dish I made tonight for Cinco de Mayo. It has the flavors of an enchilada in stackable form . . . think Mexican lasagna.
Since I made it for just two, I used small tortillas. I did just three layers of tortilla and two of filling but it could be stacked higher.
Ingredients could vary -- I used green enchilada sauce but red would work. I used ground pork seasoned cooked with onions and seasoned with chili powder and cumin but ground beef or turkey combined with taco seasoning would work, or leave out the meat and go with just beans . . . any kind including refried. Use Mexican cheeses or blends or just stick with Cheddar. I added some green chilis as I had a can open, leftover from another recipe. The ideas are endless!
A springform pan is not essential, a round cake pan works if you want to stick to a round shape.

Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, cilantro, salsa, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
   
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
   
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
   
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
   
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top.( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.
   

Recipe without photos . . .
Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, salsa, cilantro, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top. ( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.

Slow Cooker Charro Beans

Charro Beans are on the menu in the Mexican restaurants we frequented in South Texas this past February.  As we cope with lots of stay-at-home time during the COVID-10 virus, I decided to give them a try.

I relied on several recipes from the internet but did make a few adjustments as I’m trying to rely on ingredients we have on hand. For example many recipes called for a can of Rotel tomatoes, but I used a bag of our blanched and frozen garden tomatoes; consequently I added them at the beginning of the cooking period and then put in a small can of green chilies near the end. It was also a chance to use some of our frozen jalapeño peppers, again from the garden. Also, had no fresh cilantro so used dry instead.  I omitted the bacon (the beans were full of flavor even without it) and cut this basic recipe in half for just the two of us. Even then, it was a lot so I’ll use them in Cornbread Salad tomorrow.

Despite those changes, the recipe included below is written without my personal adjustments. 

By the way —

The recipe is named after the traditional Mexican cowboy horsemen, or charros.

Bowls of Charro Beans were added to our assemble-your-own taco bar. 

Slow Cooker Charro Beans  Servings 8 to 10 servings

1 pound dried pinto beans

4 to 6 pieces of bacon, chopped

4 cups water

2 cups beef broth (could use all water or even vegetable or chicken broth)

6 cloves garlic minced

Fresh jalapeño diced 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (10-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves chopped

Salt & freshly ground black pepper

1. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Cover with water and soak overnight.
   
2. Drain beans and place in the slow cooker. Cover with water and beef broth. 
3. Add chopped bacon, garlic, jalapeño, cumin, garlic powder, and chili powder. 
   
   
   
   
4. Cover and cook on low for 7 to 9 hours or until almost done. 
5. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours.  
   
6. When the beans are tender, season with salt and freshly ground pepper to taste (stir in about  1/2 teaspoon of salt at a time to avoid over salting). Note: Salt is added after beans are tender as it can interfere with the beans ability to soften if added in the early stages. 
   

Recipe without photos . . .

Slow Cooker Charro Beans  Servings 8 to 10 servings

1 pound dried pinto beans

4 to 6 pieces of bacon, chopped

4 cups water

2 cups beef broth (could use all water or even vegetable or chicken broth)

6 cloves garlic minced

Fresh jalapeño diced 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (10-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves chopped

Salt & freshly ground black pepper

1. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Cover with water and soak overnight.
2. Drain beans and place in the slow cooker. Cover with water and beef broth. 
3. Add chopped bacon, garlic, jalapeño,cumin, garlic powder, and chili powder. 
4. Cover and cook on low for 7 to 9 hours or until almost done. 
5. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours, depending on how hot your particular slow cooker runs). 
6. When the beans are tender, season with salt and freshly ground pepper, to taste (stir in about a 1/2 teaspoon of salt at a time to avoid over salting). Note: Salt is added after beans are tender as it can interfere with the beans ability to soften if added in the early stages.